The Original Strategic Comprehensive Business
Plan Software developed by people from each
Industry for each Industry. A completely written
and real Business Plan based on a real facility
and real operating figures, NOT AN OUTLINE;

The Original Strategic Comprehensive Business
Plan Software developed by people from each
Industry for each Industry. A completely written
and real Business Plan based on a real facility
and real operating figures, NOT AN OUTLINE;

The Original Strategic Comprehensive Business
Plan Software developed by people from each
Industry for each Industry. A completely written
and real Business Plan based on a real facility
and real operating figures, NOT AN OUTLINE;

The Original Strategic Comprehensive Business
Plan Software developed by people from each
Industry for each Industry. A completely written
and real Business Plan based on a real facility
and real operating figures, NOT AN OUTLINE;

The Original Strategic Comprehensive Business
Plan Software developed by people from each
Industry for each Industry. A completely written
and real Business Plan based on a real facility
and real operating figures, NOT AN OUTLINE;

Based upon a Full
Service 180 seat restaurant and/or
bar, this plan is designed to edit easily to cover
any variations in the creation of your Seafood
Restaurant.

The Industry

While
the operating environment will remain challenging,
America’s 980,000 restaurants are expected to post
record sales in 2013. According to the National Restaurant Association, Restaurant
Industry sales are expected to reach a record $660.5
billion in 2013 a 3.8 percent increase over 2012 and
marking the third consecutive year that industry
sales will have topped $600 billion.

While the restaurant industry is expected to grow in 2013,
operators will continue to face a range of
challenges. The top challenges cited by
restaurateurs vary by industry segment, and include
food costs, the economy and health care reform.
There is currently substantial pent-up demand for
restaurant services, with 2 out of 5 consumers
saying they are not using restaurant as often as
they would like; with improving economic conditions
that demand is likely to turn into sales in 2013. The
Industry is tied directly to the health of the U.S.
Economy and consumer disposable income. The
CBO anticipates that the current recession, which
started in December 2007, ended in the second
quarter of 2009, making it the longest recession
since World War II. Such growth compares to a 2.6%
real rate of decline during 2009, the depths of the
recession. The swing in performance from 2009 to
2010 was the widest since 1983, a period of 27
years. The increase in real GDP in 2010
primarily reflected positive contributions from
private inventory investment, exports, personal
consumption expenditures (PCE), nonresidential fixed
investment, and federal government spending. Severe
economic downturns often sow the seeds of robust
recoveries. During a slump in economic activity,
consumers defer purchases, especially for housing
and durable goods, and businesses postpone capital
spending and try to cut inventories. Once demand in
the economy picks up, the disparity between the
desired and actual stocks of capital assets and
consumer durable goods widens quickly, and spending
by consumers and businesses can accelerate rapidly.
Although the CBO expects that the current recovery
will be spurred by that dynamic, in all likelihood,
the recovery will also be dampened by a number of
factors. Those factors include slow
wage and employment growth, high unemployment as
well as a continued sluggish housing market. Current expectations by the CBO are for real GDP growth of
1.7% to as much as 2.25% in 2012 and as much as 4.1%
in 2014.

The continued rebound in GDP will also affect real disposable
income growth. Real DPI increased 1.8 percent in 2010, compared with
an increase of 0.5 percent in 2009.Adjusted
for inflation, per-capita disposable incomes have been struggling
for the past two years and are currently at about the level first
achieved in November of 2007. Current expectations are for only 1/2
of 1% disposable income growth in 2013 with a solid 1.9% in 2014.Most of 2011 saw a slow decline in
incomes, a trend that began reversing in November of 2012.Real
GDP growth was approximately 2.0 percent in 2012 and current
expectations by the CBOE are 1.7 percent in 2013 with the economy
gaining momentum in the second half of 2013. It then assumes an
average growth rate of 4.1 percent for the years of 2014 to 2017.
While food-price inflation was a typical 2.2 percent during
2012, it’s expected to be nearly 4 percent, maybe more, during
2013, as the impacts of last year’s drought finally come into
play, according to a recent report from the U.S. Department of
Agriculture. The unemployment
rate is assumed to be mostly unchanged from current levels. We do
not reach “full employment” for several years, with the
forecasted unemployment rate being 5.6 percent by 2017. With less
uncertainty by businesses and investors as to tax policy this year
and next and with rising expectations that split government in
Washington will slow the explosion in government spending the
economy looks poised for sustained growth as businesses and
investors get back to the business of growing and expanding the
bottom line. While the industry is expected to grow in 2013, the top
challenges cited by restaurateurs are food costs, building and
maintaining sales volume, and the economy. Giving consumers what
they want will be crucial for restaurant operators in 2013. As the
recession has caused 8 out of 10 consumers to cut back on spending
to some degree, it is more important than ever for operators to
nudge those guests into patronizing their restaurants. For operators
just getting started this may be the best time within the business
cycle to plan and open your new facility understanding that with
interest rates still at all time low levels and marginal operators
going out of business you will have accounted for the marginal
efficiencies necessary to not only survive against the competition
but to thrive as we cycle once again into economic expansion.

Starting a small business is always risky, and
the chance of success is slim. According to the U.S. Small Business
Administration, over 50% of small businesses fail in the first year
and 95% fail within the first five years. Whether you are starting a new restaurantare looking to raise additional capital
to expand your currently profitable Restaurant, or looking to
evaluate and value your Restaurant to sell, current statistics prove
that you will do much better with a business plan than without.
According to Dunn and Bradstreet the
primary reasons for failure vary, but all of the reasons come
under the category of poor planning. You
are a part of the second largest Industry in the United States
representing 4% of the U.S. Gross National Product in the most
competitive Industry in the world. Your management decisions will
decide whether your Restaurant survives or thrives in the face of
increased competition. The most important benefit of a business plan
is that it sets the stage for the future of your Restaurant as you
want it to be positioned in the marketplace. A business plan will
make it easy for your banker to take action as he/she gains insight
into the details of your restaurant and the goals that you have
outlined. Potential investors can review your plan and decide
whether or not to make an investment based upon the risk. You will
benefit most as you study and gain detailed insight into your own
operations. Updating and constantly reviewing your plan will give
you more insight as both a manager and decision maker.

TIME IS
MONEY...We
have estimated that it takes an average of 100 hours to research,
and write a comprehensive business plan within any Industry.
Creating and compiling the five year financial plan and forecasts
including 5 years of budgets, income statements, balance sheets,
cash flow analysis, and key financial ratio analysis can take more
than 20 hours of work by you or your accountant. Now consider
sitting down in front of your computer to edit and fill in the
details of an already written and organized sample restaurant
business plan and outline. Whether you are starting a fine dining,
full service or fast food restaurant, are looking for expansion
capital to open your second restaurant, or want to sell your multi
restaurant chain, you will be able to edit this plan into your own.

ALREADY RESEARCHED and WRITTEN...The
Foodservice Industry Analysis included, was written based upon
current sources including the National Restaurant Associations' Food
Industry Analysis and covers not only the Full service Restaurant
segment, but Eating Places, and Fast Food also with an Outlook
through 2010. Now use your computer's word processor to turn this
sample plan into your own. Enter your food and beverage revenue
assumptions, your operating expense assumptions, and your cash flow
assumptions into the QuickPlan®
five year forecasting template
using your computer's spreadsheet program. You will immediately have
five years projected month to month operating budgets, income
statements, balance sheets, cash flow analysis and key financial
ratios. Once you have finished editing, print your plan and simply
insert it into the three ring binder included, indexing it according
to the pre-labeled inserts.

QuickPlan®
Seafood Restaurant Business Plan software includes
a complete 10 page Employee Manual covering
descriptions, wage policy, performance appraisals, etc., a
25
page Operations Manual including job descriptions, and now includes
a 20 page Bar Tender/ Bar-back operations manual and par daily
liquor inventory control if you are going to serve liquor.It includes hard
copy and software for you to edit into your own. Then simply insert
your copy into the three ring binder and organize it with the
pre-labeled index included. The
Complete plan consists of a hard copy and software files of the
following;

Before You
Begin Checklist

2 pages

(Text file)

Confidentiality Agreement

1 page

(Text file)

Table of
Contents

6 pages

(Text file)

Executive
Summary

12
pages

(Text file)

Business
Description

4 pages

(Text file)

2013/14
Restaurant/Industry Analysis/Outlookthrough 2014. Even covers growth
rate by State and Region detailed SIC(5812-08). Just updated
in November of 2013. Seafood segment
specific Industry analysis segment covering both Full and
Quick Service Outlook.

The assumption
section asks for over 615 lines of assumptions, (easy to use,
assumptions that don't apply to your operation just plug in a 0),
including operating expense line items, balance sheet, working
capital, and financing assumptions, the matrix even includes two
financial calculators built in to give you copies of the
amortization schedules for your financing assumptions:

Hospitality Resources
on the Internet over 350 html links..
(html file) to all of the following categories on the Internet,
(already in html, just point and click)...Associations, Beverage
Resources, Culinary, Free Newsletters, Government, Management
resources, POS Vendors, Publications, Recipes, Recruiters,
Restaurants and Chains, Restaurant Directories, Schools and
Universities, Suppliers, and Technology. Created by Chuck Gohen of
Restaurant Associates Northwest of
Portland Oregon.

Starting with the,
"before you sit down checklist , you will gather your information
together to edit on your word processor, (Macintosh, Windows, DOS,
etc...) that information which does or does not apply to your
restaurant or organization....from your average ticket and menu, to
inventory, taxes, and
staffing. Fill in the details to make this your own
comprehensive business plan. Pull up the Five Year Financial
Forecaster Spreadsheet and insert your average ticket price, number
of seats, seat turnover, cost of goods sold, and operating expenses,
and now study your first year cash flow analysis to answer the
question of how much money you are going to need. All five years of
financial statements are calculated and ready for printing and
insertion into your plan. Once finished , print up your plan and
simply place it into the three ring binder indexing it according to
the pre-labeled index, included.

System
Requirements

MicroSoft™ Word™
and Excel™ or MicroSoft™ Office™ are required. The
cost of this QuickPlan® Package, hard copy , cd-rom
and immediate email download is
$195.00
USD plus shipping and
handling, also available in download only format
for $145 USD.
Not available in any store, to order call
1-800-417-7017..

The following is a complete detailed
outline of QuickPlan®
Seafood Restaurant;

Title Page.

Table of
Contents.

Executive
Summarycovering
Statement of Purpose, Business Description, Industry
Analysis, Marketing Strategy, Location and
Operations, Management, and Financial Plan including
Use of Proceeds, Exit/Collateral/Payback Strategy,
and Conclusion.

Business
Description including
History, Legal Form of the Business, Current
Situation and Future goals.

Restaurant Industry Analysis/Outlook
including current 2013/14 industry Analysis, Operational
Trends and Sector ...Full Service, Limited-Service,
(SIC 5812-08) Growth analysis 2002-2012
current restaurant growth by State and Region.
Other Eating Places, and Regional/State
growth rates even 10 year average growth for last 10
years 2002-2012, Outlook for 2014.
Just updated in November of 2013 Industry/Demographic trends through 2013. Local market Segment, customer profile including
SAMPLE POP-FACTS
demographic SAMPLE report of local market
demographics and customer profile for a 1, 3 and 5
mile radius
Targeted Customer profile, local competition, and
business risks

Marketing Strategy including building and signage,
sales strategy, customer service, advertising and
promotion, Media Plan, Publicity Strategy, and
Community Relations.

Small Business Administrations' 31 most asked questions
and SBA/How to raise money.

ADA Guidelines for Small Business.

Auto Forms and Info.

Hospitality Resources on the Internet
over 350 html links..(html file)to all of the following
categories on the Internet, (already in html, just point
and click)...Associations, Beverage Resources, Culinary,
Free Newsletters, Government, Management resources, POS
Vendors, Publications, Recipes,
Recruiters,
Restaurants and Chains, Restaurant Directories, Schools
and Universities, Suppliers, and Technology.Created by
Chuck Gohen of Restaurant Associates NorthWest of
Portland Oregon.